I’ve always been a little particular about my granola bars. A good granola bar is moist, not too sweet, and big enough to serve as a substantial snack.

  When I discovered Clif Bars, I was ecstatic that they met all my qualifications – I still do enjoy them as midday snacks at work and fuel for the gym. However, the $1.69-per-bar price tag means I’m not really able to incorporate them into my diet as often as I would like. And as with all homemade delights, it allows me to customize the flavors, which I am totally into.

  By using gluten-free rolled oats and Koala Crisp cereal, even those with Celiac Disease and other gluten intolerance can enjoy the beauty of the simple, substantial granola bar. If you don’t have Koala Crisp on hand, any crispy rice cereal will do – I’ve even used crushed Rice Chex in the past with great success.

Gluten Free Cranberry-Almond Clif Bars

Makes 6 bars 

1 cup gluten-free rolled oats

1 1/4 cup gluten free cereal, such as Koala Crisp

2 tablespoons ground flax seed

1/4 cup dried cranberries

1/3 cup sugar-free maple syrup

1/2 cup natural almond butter

1/4 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon cinnamon

1. Combine oats, cereal, flax, cranberries and cinnamon in a large mixing bowl.

2. Combine syrup and almond butter and microwave 30-60 seconds until melted. Stir together, then add vanilla. Stir until creamy.

3. Add the syrup-almond butter mixture to the dry ingredients, mixing well first with a spoon and then with your hands. Ensure that everything is well-coated and scrape the stickies off your hands.

4. Firmly press mixture into a greased 8x6inch pan and refrigerate for at least 30 minutes. Slice into 6 bars and wrap each individual bar in plastic wrap. Store in the refrigerator.

Nutrition per Bar: 209 calories, 10g fat, 27g carbohydrates, 6g protein.